Instructions: Wash and rinse the chicken thighs under cold running water, then pat dry with paper towels. Season with salt and black pepper. Set aside.

Heat 1/2 tablespoon (7 ml) olive oil in an electric pressure cooker turned to the saute function. Once the oil is hot, add seasoned chicken and sear on both sides (skin-side down first) until nicely browned.

Add the remaining olive oil to the pot. Add minced garlic and saute, stirring occasionally, for a few minutes. Stir in mushrooms, chicken broth, whipping cream, the season with salt and cayenne pepper.

Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. set the timer to cook for 10 minutes. Serve creamy mushroom chicken thighs with cooked pasta. Enjoy!

Creamy Mushroom Chicken Thighs Recipe

Ingredients

6 skinless and boneless chicken thighs

salt and freshly ground black pepper

For Creamy Mushroom sauce:

4 tablespoons unsalted butter, divided

10 oz (300 g) sliced mushrooms

2 tablespoons all-purpose flour

1/2 cup (125 ml) dry white wine

1 cup (250 ml) low-sodium beef broth

2 tablespoons freshly squeezed lemon juice

1 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 teaspoon dried thyme

Method

Step 1

Season both sides of chicken with salt and black pepper.
Heat a large nonstick skillet to medium-high heat. Melt 2 tablespoons of butter.
Add chicken thighs and cook, turning once, for 8-10 minutes or until nicely browned.
Remove cooked chicken thighs from the skillet and transfer to a serving plate.

Step 2

Add the reamining butter to the same skillet.
Add sliced mushrooms and cook, stirring occasionally, until lightly browned.
Remove cooked mushrooms from the skillet and transfer to the same plate with chicken.

Step 3

Reduce heat to low.
Slowly sift in all-purpose flour and stir it with fats in the pan.
Cook the flour miture for 1-2 minutes.

Step 4

Pour in dry white wine.
Cook, stirring occasionally, for a further 2 minutes.

Step 5

Increase heat to high.
Pour in beef broth and lemon juice. Whisk well.
Reduce heat to medium-low and season the sauce with salt, black pepper, onion and garlic powders.
Cook, stirring, until bubbling.